1/4 teaspoon cayenne pepper
Combine beef and 2 tablespoon soy sauce in a zip-lock bag. Marinate in fridge.
Combine noodles and boiling water in a bowl; let stand 5 minutes or until soft. Drain; set aside.
Heat vegetable oil in skillet over high heat. Add 3 tablespoons minced green onions, ginger, chili paste, garlic and cayenne pepper, and stir-fry 1 minute. Add leek, carrot, and 2 teaspoons apricot spread; stir-fry 2 minutes. Add 3 tablespoons soy sauce, chicken broth, and sesame oil; bring to a boil. Add beef to skillet. Add noodles; cook 4 minutes or until liquid is absorbed.
Based on a recipe from Cooking Light.